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In interesting addition to this mod would be a detachable external antenna, 1/8th inch plug. The only problem might be that an antenna has to be a certain physical length for a given frequency (1/4 wavelength, 1/2 wavelength, etc) and an electrical length. Plugs, components, and changes to...

Hey, do we get some pics ?

Hi Rob Just keep the area around the WSM clear of debris and you'll be fine. I've never had to secure the legs, it would take alot of wind to knock it over. morgan

jeff Yes, I think foil works a treat. I usually use temps around 225*F, but after cooking on a grill a few weeks ago and producing the best ever ribs in 3-4 hours I'm going to play with this method: 2 racks of spares go in at 300*F stacked meat to meat for 1 hour stack bone to bone for 1.5...

Hi Ron I'll put the Victory Bell aside I like to keep dried thyme, oregano, bay leaves, cayenne, paprika, onion powder & garlic powder and whole cumin, black pepper if you toast the cumin and pepper then grind them it's out of this world

Hi Jeff I'm actually finding that the ribs come out better at slightly hotter temps. At least I won't starve trying to get to perfection

Hi Mike Try this site.

Hi Kevin I thought I'd get this reply from you before I left work I just really liked the moist, juicy, tender result. I mean really juicy and pulling clean off the bone with just a bit of give. I've been noticing that the slow cooking on the WSM seems to dry them a bit. Maybe it was the...

I did two racks of spares on grill this past weekend. I didn't have alot of room so I did them back to back (bones together and stacked), indirect, turning end for end every 15 minutes. They went about 2 hours that way then 45 min in foil then let them rest, they were done! Cooled them after a...

I have been asked to provide some BBQed pork for a friend's party later this month, so I get to do two 4 kg shoulders. (Lucky me huh ? Word is starting to get around ) I have been toying with the injection idea and when to do it ... based on this I'll do it about an hour before it goes on. morgan

Hey Chad Sounds like good news to me. At least with the door off the temps can't climb too high. You're inspiting me to do a brisket now.

I live in a very rainy place and I've never had moisture problems yet. The charcoal that's in there right now has been in for almost 3 weeks, it has rained heavily on a number of occasions since then, so I'll be able to confirm this on Saturday.

Another trick to stop the coleslaw from getting soggy is to throw in a pack or two of crumbled ramen noodles.

Hi Adam I'd turn em all into reduced stock. I use carrot, stick celery, onion, garlic, peppercorn, clove, thyme, bay leaves, parsley stalks, bit of pork belly (or bacon), and mushroom trimmings (or even none of the above just the chix) 6 litres of stalk gets reduced until I can pour it into a...

Fantastic Scott! (can I post round here, looks like Michigan only ) Welcome. I think I recall the feeling after the first cook: "Wow, it really works!" morgan

Kevin You amaze me! The picture of the plated-up meal is fantastic. There is a Thai restaurant I've been to that cuts a circle of banana leaf and centres it on the plate ... food goes on top. Your garnish made me think of that. morgan

I always make stock with the carcasses and reduce it down 8x. There's a nice soup: Smoked Chicken & Black Bean c/o Georges at the Cove (La Jolla) that this stock goes well with. Also, add the reduced stock to any BBQ sauce to enrich and give a nice mouth feel.

Hi Rob I have logs cut from my trees or friends trees and will use a single log up to the size of a tennis ball can. After a while (8+ hours) it is virtually indistiguishable from the lump. morgan

Hi Erik How did it go ? About timing: On Saturday I put a 4 kilo pork shoulder on at 2pm (over here you get the cervical vertebrae and first 3 ribs attached as well as the blade, which is kinda cool). I used 5 kilos of lump and single apple log about the size of a tennis ball can. Also...

Ray With a chicken that size they'll probably be done at the same time. I'm about to head to the Market now and pick my ribs. I'll probably do ribs, butt and chicken. I'll have a smaller chicken and a single rack cut in half delicately balance on the bottom grate, lovingly basted by my...